AMAZING RECIPE. One thing, add a ton more pasta than it says. Following this recipe the ratio of pasta to cheese sauce was like 1:3. That's good if you like cheese, but even then it is wayyyy too much. In the future I would double the pasta but keep everything else the same.

Reviewer:

My niece (14) made this for a recent family dinner. She is just learning to cook and therefore followed the recipe to the letter, only scaling up to make 8 servings. While it was not my favorite mac & cheese ever, it was good. The mustard, Worcestershire, and hot sauce combine to add an interesting depth of flavor. It was cheesy, creamy, and not too soupy as others have mentioned. Once you pull it out of the oven, allow it to set up for for at least 5 minutes. To those who found this grainy, try making the roux (butter and flour) first and let cook 2-3 minutes before adding the milk and spices. This will cook the flour taste away and should result in a nice creamy sauce. How anyone can say a box is better than this is beyond me. And "doctoring" with velveeta? Gross!! That's not even real cheese. Go for "real" ingredients! The 'chef' was pleased with her results, and there were no leftovers. Thanks for the recipe!

Reviewer:

This has become a staple in our house, it's a great recipe! You get a little kick and flavor with the hot sauce. I usually add leftover chicken, turkey or bacon to give it a little more protein. I would recommend this to any mac n' cheese lover!

Reviewer:

I have made this recipe twice. The first time it wasn't thick enough or cheesy enough. The second time I made it I used aged white cheddar and Wisconsin cheese and cooked the sauce longer. It was fantastic. Even reheated it was moist and flavorful. Am going to try it with several different cheeses to change the taste but will make it again and again.